Crispy Cumin Potatoes Recipe
Servings: 1
Ingredients
- The toasted cumin seeds integrate the flavors of this entire holiday menu in the most pleasing way. More pleasing still: The potatoes can be boiled and chilled a day ahead. Grapeseed oil cooks at a very high temperature and makes these potatoes especially crisp.
- 2 1/2 lb large waxy potatoes, such as Yukon gold or possibly red bliss
- 6 Tbsp. grapeseed oil
- 1 1/2 tsp cumin seeds
Directions
- Scrub potatoes but don't peel. Place in a pot with sufficient salted water to cover. Bring to a boil. Lower heat to medium, cover pot and cook till tender, about 30 min. Drain potatoes. Let cold and chill till very cool.
- Peel potatoes and cut into 1 inch chunks.
- Heat oil in a large nonstick skillet. Add in cumin seeds and cook for 30 seconds. Add in potatoes and cook over medium-high heat for 10 to 15 min, turning often so which all sides get crisp.
- Sprinkle with salt and freshly grnd black pepper. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1218g | |
| Calories 1527 | |
| Calories from Fat 741 | 49% |
| Total Fat 83.89g | 105% |
| Saturated Fat 8.22g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 5216mg | 149% |
| Total Carbs 181.69g | 48% |
| Dietary Fiber 19.6g | 65% |
| Sugars 11.41g | 8% |
| Protein 21.99g | 35% |
